Grape Juice

We have LOTS of grapes this year in our garden. I made 7 pints of jelly on Friday, and today we made grape juice. It is more of a grape juice concentrate. We thought of it as we were straining juice from the grapes to make jelly. The juice was so thick and delicious! So instead of putting grapes into a jar with hot sugar water, we simmered the grapes on the stove for about 5 minutes, then strained the juice out. Put back in a pot, add sugar to taste, and pout into quart jars. Hot water bath for 15 minutes.

The sisters hard at work picking out the bad grapes (yes, worms do like grapes. It is very gross when you come across them:-P ) .

Andrea hard at work, washing up the dirty dishes (this is a typical afternoon at our house. Everyone doing their chores and being goofy!):

Joel making faces as he strains the grapes...

Simmering the juice just to heat it back up and melt the sugar.

Pretty grape juice next to the mums dad bought for my "mum":-)

We had 5 quarts survive. I lost 1 1/2 quarts due to the jars breaking as I was ladling in the juice.

I don't know why it happened, as I had the jars hot from the oven.

But it is not easy to clean up that much grape juice from the counters, stove, cupboards, and floor!

Peach Preserves and Peach Butter

Peach Butter

4-4 1/2 pounds of peaches (16-18 medium)

4 cups (I recommend less) sugar

half a lemon, or a tablespoon of lemon juice

1/2 tsp. almond extract

1 teaspoon cinnamon

1 teaspoon ginger

1/2 cup water

(for a variation adda tsp. of nutmeg when adding the sugar)

Pulp: wash and blanch peaches. (Blanch by dropping into boiling water for 30 seconds) Immediately transfer blanched peaches to cold water. Peel and remove pits, slice peaches, and sprinkle with lemon juice to keep color.

Pour peaches and 1/2 cup water into a large sauce pot. Summer on low until peaches are tender enough to puree. Use a food processor or hand held blender to blend peaches until they are smooth, but not liquified. Make sure not to over blend!

In a large sauce pot add peaches, sugar, and spices. Cook on medium heat until mixture is thick. It can take up to two hours to achieve the right consistency. Stir frequently to prevent sticking.

To ensure correct thickness, put a tablespoon of hot butter on a very cold plate. Allow to set for a few seconds, then run your index finger through the butter. If the butter stays separated you are ready to fill your jars.

Pour hot butter into hot prepared jars. Process in a boiling water bath for 10 minutes.

Yield: 4 pints or 8 half pints

Peach Preserves

12 fresh peaches, pitted and chopped

4 1/2 cups white sugar

1 (2 oz) package dry pectin

Crush 1 cup chopped peaches in the bottom of a large sauce pan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for 20 minutes or until peaches become liquid (my family likes a few bits of peach left).

Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.

Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath for 10 minutes. Let cool, and place on shelf.

Dill pickles

I finally tackled the many cucumbers we've been bringing in from the garden.

15 quarts and 5 pints of yummy dill pickles. I would have had about 4 more quarts, but I accidentally spilled some on the basement floor when I was putting them in the fridge. I can't wait to eat these, they look so good!

Here's the recipe:

Dill Pickles

10 + pounds small pickling cucumbers, sliced and tossed (I don't do this salt part--they are salty enough without!) with 1/3 cup pickling salt

12 cups water

2/3 cup pickling salt

16 cloves garlic, peeled and halved

8 sprigs fresh dill weed (also known as baby dill - these are the little dill weed)

8 heads fresh dill weed

Wash cucumbers and slice into discs. Put in a large bowl. Mix with 1/3 cup pickling salt if desired. Top with crushed ice. Place in fridge for about 2 hours. Remove from fridge and drain water and ice. In a large pot over medium high heat, combine the vinegar, water, and pickling salt. Bring brine to a rapid boil. In each jar place 2 half cloves of garlic, one head of dill, and then enough cucumbers to fill the jar, packing tightly. Add two more half cloves of garlic and 1 sprig of dill. (This is for quarts. If you are using pints, half the dill and garlic in each jar) Fill jars with hot brine. Seal with sterilized lids and rings, and hot water bath for 10 minutes. Pickles need to sit for atleast 2 weeks before eating so that there is ample time for flavoring.

Bread and Butter Pickles ~ A tutorial

I just made a big batch of pickles on Sunday, and decided to document the process so I could share a tutorial for anyone interested. I am no seasoned canner - this is only my 4th year of canning anything on my own! But here is the recipe that we really enjoy.

Begin by picking your cucumbers...:-)

When you have allot (more then you could possibly eat raw right now)...then it is time to make pickles!!

Bread and Butter Pickles ~ A tutorial

This recipe says it makes 7 pints. I made this recipe about 3 1/2 times over.

Slice your cucumbers. You will need 4 quarts of cucumber slices per batch. Place slices in a large bowl.

Slice 8 medium white onions (2 1/2 pounds) and put with the cucumber slices. Cut in half 3 cloves of garlic (a clove is one piece from the bulb) and add to cucumbers. Next sprinkle 1/3 cup pickling salt on top, and mix well.

Cover with about 2 inches of cracked ice and refrigerate for 3 hours (I did not have exactly 2 inches of ice, but roughly).

When you have about 45 minutes to go before the 3 hours is up, fill your canning pot about 1/2 way or a little more with water, and put on to boil. Wash out your canning jars in hot soapy water, and rinse. Check for any chips on the rim (do not use chipped jars). Place upside down in the oven, and turn oven on to bake and 200° F. This is how you sterilize your canning jars.

Place your lids (the flat part) and rings in a low pan and cover with boiling water for about 10 minutes. Leave in the hot water as you are canning. You CANNOT reuse the flat lids as the seal only seals once, however the rings you can reuse for several years!

Okay, now it's time to make your pickle brine. You will need:
4 cups sugar (I do 3 or 3 1/2 cups)

3 cups apple cider vinegar

2 Tablespoons mustard seed

1 1/2 teaspoons tumeric

1 1/2 teaspoons celery seed

Mix in a large pot on the stove (you don't have to heat this mixture quite yet).

Drain your cucumbers, and pick out as much of the ice that is still frozen as you can. Recipe says to remove garlic... we like it in!

Add cucumber Mixture. Bring to a boil, and turn off.

Carefully remove a steril jar from the oven (oven mitts are quite useful!). Place your funnel on the jar.
Use a ladle to fill the jar with pickles and brine with 1/2 inch "head space" at the top.
Remove air bubbles by poking a plastic knife in the jar a few times around the pickles.

Use a wet paper towel to wipe the rim of the jar clean (incase any of the brine got on it).

Carefully remove a lid and ring from the hot water (you can buy a special magnet wand that is very helpful for this step!). Place the lid on the jar, and secure with a ring.

After you have done this to seven jars, place the jars in your canning rack, and carefully lower rack into your canner of boiling water. Make sure the water covers the jars. I usually keep a kettle of boiling water handy to pour on top, just in case it's not enough to cover the jars.

Once the water comes to a boil again, set your timer for 10 minute for 1/2 pints and pints, 20 minutes for quarts.

When done, CAREFULLY remove the rack of jars (oven mitts!). Repeat process if you are making multiple batches.

Place the jars on a towel to cool. When cool, you can write the date and contents on the lid.

Now wait for the satisfying sound of "pop" as the jars seal:-) Before storing, check to make sure the little "button" on top of each lid has gone down. If any of the jars did not seal, refrigerate those jars and enjoy them sooner:-)

Now the fun part... stand back, and admire your hard work!:-) And imagine opening jars of pickles all year long!

This batch I made 3 quarts, 17 pints, and 2 half pints of pickles.

So many tomatoes, so little time...

Our garden has been producing tomatoes at a rapid pace, and I am having a hard time keeping up with them!
In the last week and a half we have made:

salsa (blue ribbon winning at our county fair, too!)

Stewed tomatoes (great for chili)
- recipe can be found in "The Ball Blue Book of Canning and Preserving"

And tomato soup...

This turned out really yummy! I found the instructions over at http://heavenlyhomemakers.com
I just made it today. Would you like the recipe?

The Best Tomato Soup
(and it's sooo easy, too!)
5 lbs chopped tomatoes
1 cup chopped onion
3 T butter
1 1/2 tsp. sea salt

Here's what I used:
1 big stock pot full of chopped tomatoes
1 BIG onion, chopped
5 T butter
1 T salt
3 T sugar
a sprinkle of basil
a sprinkle of garlic powder

Put everything into a big pot and cook for about 3 hours.
Then put into your blender and blend until smooth.
Ladle into sterilized quart or pint canning jars. Wipe rims of jars with a damp paper towel to remove residue. Place lid and secure ring. Hot water bath 30 minutes for quarts and 25 minutes for pints.
I got 6 quarts, 1 pint, and a small bowl full I ate for lunch out of this!
My siblings declared it way better than store bought tomato soup. It's allot healthier too!

Preserving the harvest

All the hours of planting, weeding, watering, and picking -- well, it is all worth it!

I arranged these on the hutch because they are so pretty and satisfying. I just want to look at them!:o)

This is my first year to do the canning process myself. I have always helped mom with the preparations, but the actual filling of the jars and hot water bathing I had never done before. I love to listen for the *pop*  as the jars seal! So exciting to know 'it worked':o)

So far I have made hot pepper butter (tastes like a mixture of mustard and pickle relish... so tasty!), and bread and butter pickles.

I have plans to make lots'a salsa and tomato sauce and dill pickles and apple sauce...

Bread and Butter Pickles

Bread and Butter Pickles

Step 1:

4 quarts sliced medium cucumbers

8 medium white onions, sliced (about 2 1/2 pounds)

1/3 cup pickling salt

3 cloves of garlic

cracked ice

In a large bowl combine first 4 ingredients. Add 2 inches cracked ice and let set for 3 hours. Drain well and remove garlic.

Step 2:

In an 8 quart kettle combine:

4 cups sugar

3 cups sider vinegar

2 Tablespoons mustard seeds

1 1/2 teaspoons tumeric

1 1/2 teaspoons celery seed

Add cucumber mixture - bring to a boil. Turn off. Pack mixture and liquid into hot, sterilized pint jars with 1/2 inch head space. Remove air bubbles by dipping a plastic knife (never metal) into the jar and pull from edge to center. Wipe jar rims and place sterilized lids and rings. Process in boiling water bath 10 minutes (after water comes to a boil). Remove and cool on rack. Wait for the wonderful *pop* as the jars seal:-) Makes about 8 or 9 pints. 

This is my favorite recipe for bread and butter pickles! 

Serve in a fancy dish along side hamburgers, or as part of a veggie tray. Or just snack on them:-) These pickles are GOOD!

Hot Pepper Butter

Hot Pepper Butter

You Will need:

1 quart (4 cups) yellow mustard

1 quart cider vinegar

4 cups sugar

1 1/4 cups flour*

1 1/2 cups water*

1 teaspoon salt*

*Place the starred ingredients in a quart jar with lid, shake vigorously until well blended.

Banana peppers: 36 large, 40 medium, or 50 small

Seed and chop peppers (I used a food processor, or you can use a Kitchen Aid grinder attachment). Mix together all ingredients (note the * items and make as directed. This helps get rid of lumps from the flour). Boil for 5 minutes stirring constantly (thickens as it boils).  Ladle into hot, sterilized jars. Wipe rims, cap with lids and rings. Process in hot water bath 15 minutes. Wait for the wonderful *pop* sound of the lids sealing!:-)

Makes 8 pints 

This is delicious on hamburgers or hot dogs, or on crackers. It goes fast!